Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one pint of cream
- two teaspoonfuls of butter
- one teaspoon- ful of chopped parsley
Directions
the liquor. Put in the clams and let boil fifteen minutes. If you like add one pint of cream or milk.
Frogs. — The hind legs are the only part used ; skin and wash them, roll them in cracker dust, then in beaten eggs, then again in cracker dust. Have in frying pan some hot butter, lay them in and fry a golden brown; garnish with slices of lemon and sprigs of parsley.
Baked Mackerel. — Cut the neatly dressed mackerel in halves and dip each half in flour. Put these in a buttered baking- dish and add a few bits of butter here and there. Bake for about half an hour, or until the surface is delicately browned. Cream two teaspoonfuls of butter. Work into it one teaspoon- ful of chopped parsley, a few grains of salt and a tablespoon- ful of lemon juice. Put this in small bits over the fish and serve at once. — The Boston Cooking School.
To Cook Salt Mackerel. — Soak the fish over night in plenty of fresh water. In the morning drain off the water; put in a skillet of cold water and when it comes to a boil it will be done ; dress with melted butter.
How Salt Fish Should be Freshened. — Mackerel, or any other salt fish, should be soaked in fresh water, with the flesh side down, as the salt falls to the bottom. If the skin is down, the fish comes out nearly as salty as when put in.